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NYT Bread in bread pan, in cold oven.

NYT Bread in bread pan, in cold oven.

I've read a few references to baking the NYT no knead bread in bread tins, and also to starting the bake from a cold oven. Would the rather enclosed shape of a traditional loaf pan work this way? I'd love to save some hot oven time, and a more sandwich friendly shape would be welcome at times.

I've been putting my NYT Bread in the clay "Italian Baker" and putting it into a cold oven as that is what the directions for the baker say to do. The bread comes out perfectly and is in a long loaf shape.

I just looked at the "Italian Baker" on Amazon. I'm glad to hear they work so well. Something else to want for my kitchen! What I have now are plain metal bread pans. They might not give as nice a crust as your baker, but I think I'll try one soon. Do you presoak your clay pan before baking bread? The website indicated that should be done, but it seems counter-productive for bread.

I have a pair of unglazed clay bread pans that are probably 30 years old. If you soak them in cold water toward the end of the second rising, they release steam as they heat in the oven and make bread that is moist and wonderful.

to put a "No Knead" dough in ordinary tins and bake from cold. I do this all the time now when on my boat (can't justify heating an oven in advance on calor gas!!) I use ordinary loaf tins, slash the top once length wise, deeply, with a bread knife when it is risen above the edges of the tins (about double) and put into unheated oven.. The spring is amazing! Also, a very good crust can be made by putting a tin of warm water in the bottom of the oven when the bread goes in - about a half pint of cold water, which turns to steam as the oven warms up. Though I've by and large stopped bothering with this.I also have a large, oval loose bottom tin which holds 1.5 kilo of dough and again, I use this with a no knead dough into an unheated oven. A word of warning - don't let it over proof, as the gently heating oven can make it rise spectacularly and go over the edges!!!!

That's great news. I think that for a sandwich loaf, I'd prefer a softer crust, so will probably skip the water. I'll try this with my next loaf. Another advantage to baking in a loaf tin would be the room to bake more than one loaf at a time. At some point I've got to stop baking nearly every day & pay more attention to other things! I suspect that seeing the electric bill for the past month will be a great reminder .

can resullt from the loose bottomed tin! It came apart on me when I was taking it out of the oven and gave me a most bizarre scar - shaped like a lightning bolt - VERY Harry Potter!! I'd photograh my arm (yes, not on the forehead - what would THAT be doing in the oven??!!) but I don't know how to post pics here!Why not bake a few loaves at a time in tins and freeze them? I'm told freezers work very well...Andrew

Gary, that's what I did. I let the loaf do its final proof in the dutch oven, already in the baking oven. When I was ready to bake it, I just added the lid and turned on the oven. It made a very easy bread even easier. I probably greased the dutch oven well beforehand, something I didn't do normally.

Thanks KipperCat. I'm trying it in a loaf pan today. It has about 45 minutes before going to the oven. It is rising nicely in the pan. Hopefully it will turn out okay. I'm going to set another dough tonight and bake in the dutch oven tomorrow. I'll let you know how they come out. I have two starters that I rarely use since Lahey put this recipe out. Thanks again. It's great to converse with other bread people.

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